Sourdough Chocolate Chip Cookies

I grew up on my mommas famous, homemade chocolate chip cookies. Everyone raved about them, requested that she make them for events, told her (more than once) that she could sell them in a heartbeat. Was it all an exaggeration? No. No it was not.

Needless to say, my chocolate-chip-cookie-standards are pretty high being as I experienced the best there ever have been!

Once I began baking with sourdough, I knew I wanted to create a delicious recipe with a few healthier ingredients. That’s exactly what this recipe is! Soft, chewy, delicious, and healthier than most cookies, this recipe is one you can feel good about serving to your family. It’s not complicated or time-consuming to make either!

Make a batch for movie night, holiday gatherings, church luncheons, or just for the fun of it. Believe me, everyone will thank you!

Sourdough chocolate chip cookies are a healthier alternative to a classic dessert thanks to natural sweeteners like raw cane sugar and the breakdown of flour by sourdough. Quick, delicious, chewy, soft, and healthy…what’s not to love? Find the recipe and step-by-step instructions below! Oh, and there’s more from scratch recipes at the end of this post if you’re interested. Enjoy!

How to Bake Sourdough Chocolate Chip Cookies

What You’ll Need

  • Stand mixer
  • Spatula
  • Medium sized bowl
  • Whisk
  • Measuring spoons and cups
  • Baking sheet(s)
  • Foil or cooling rack(s)


  • 2 sticks butter
  • 1 cup of raw cane sugar
  • 1 egg
  • 3/4 cup sourdough starter
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 cups chocolate chunks


For Quick Version:

  1. Preheat oven to 350 degrees.
  2. In a stand mixer with paddle attachment, cream butter and sugar together for a few minutes until light and fluffy.
  3. Add egg and mix until well incorporated.
  4. Add vanilla and sourdough starter and mix until just combined.
  5. In a separate bowl, mix dry ingredients together.
  6. Add the dry ingredients to the wet ingredients about 1/3 at a time, and mix until just incorporated.
  7. Add chocolate and gently combine.
  8. Place on a baking sheet and bake for 10 minutes or until the edges begin to turn golden.
  9. Remove from the oven, allow 3-5 minute to harden, and transfer from the baking sheet to foil or a cooling rack.

Long Fermented Version:

  1. The night before, mix together melted butter, sourdough starter and flour in a stand mixer bowl and cover. Allow the grains to ferment for 8-24 hours.
  2. The next day, preheat oven to 350.
  3. Add egg and vanilla to the sourdough starter mixture, and mix together well.
  4. Sprinkle the remaining dry ingredients into the bowl and stir.
  5. Fold in chocolate chips.
  6. For best results, refrigerate dough for at least one hour prior to baking.
  7. Bake for 10 minutes or until the edges start to turn golden brown.


  • “Must I really longer ferment this recipe?” Nope! Just keep in mind that you will not receive the same health benefits of the fermentation process without long fermentation. The cookies will still taste great, but the flour in the recipe will not be broken down for easier digestion.
  • Make sure to allow the cookies to cool off of the baking sheet. This will aid in avoiding over-baked cookies.
  • Do not over bake or over mix this recipe. You may end up with a tough or more cake-like cookie.

If you make this recipe and love how it turned out, feel free to come back and comment about your experience. I’d love to see your creation and how you served it!

How to Store Them

  • Store in an air-tight container for up to 3 or 4 days. They last longer than that, but they become dry and crumbly.
  • Store in an air-tight container in the fridge for 5 to 7 days.
  • Freeze for up to 3 months. See the freezing directions below.

Freezing the Cookie Dough

  1. Mix up the dough using either the long-fermented or the quick version.
  2. Scoop out the cookies and place on a parchment lined baking sheet.
  3. Freeze on the sheet.
  4. Once froze, transfer from the baking sheet to an air-tight container.
  5. Remove from freezer and bake according the instructions above.

Keep in Mind:

The frozen dough will take slightly longer to bake.

Freezing the Cookies

  1. Bake and allow to completely cool.
  2. Return the cookies to a parchment-lined baking sheet and freeze for 2 or 3 hours.
  3. Once frozen, place them in an air-tight container. You can put parchment paper between layers, if desired. 
  4. Allow to thaw at room temperature.
  5. Bake for just a few minutes for a nice warm cookie.

Do I Have To Mix It Up The Day Before?

Nope! You can mix the dough up the same day you plan to bake the cookies. It won’t hurt anything. The only downside will be that the health benefits of long fermentation will not be as prevalent.

How Can I Make My Own Sourdough Starter?

Interested in implementing sourdough into your kitchen? Here’s everything you need to know to get your sourdough starter going.

All it takes is flour, water, and about 7 days time.

I also answer a few of the most frequently asked questions about sourdough over here.

How is Sourdough Healthier than Regular Bread?

Read more in depth about the health benefits of sourdough here. I explain four reasons that sourdough is one of the healthiest breads you can consume, as well as describe how the fermentation process of sourdough works.

Can I Use Regular Sugar Instead of Cane Sugar

Yes, you can. I do suggest natural sweeteners like raw cane sugar over processed sugars, but it can also be used in this recipe! Just use 1/2 cup of of white sugar and 1/2 cup of brown sugar instead of raw cane sugar.

More Sourdough Recipes

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